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Chef John's Root Vegetable Gratin
Chef John's Root Vegetable Gratin
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Indulge in a decadent and gooey vegetable gratin loaded with turnips, rutabagas, celery root, potatoes, and parsnips.
Ingredients:
  • 2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
  • 1 turnip, peeled and sliced 1/8-inch thick
  • 1 rutabaga, peeled and sliced 1/8-inch thick
  • 1 small celery root, peeled and sliced 1/8-inch thick
  • 1 parsnip, peeled and sliced 1/8-inch thick
  • salt, to taste
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1.25 cups chicken broth
  • 1 tablespoon chopped fresh thyme
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons olive oil
  • 0.25 cup finely grated Parmigiano-Reggiano cheese, divided
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Bring a large pot of well-salted water to a vigorous boil. Add vegetables and cook uncovered for 3 minutes. Drain in a colander, then plunge into ice water until cold to halt cooking. Drain well and set aside.
  • Sauté garlic in butter in a large skillet over medium heat until garlic becomes fragrant and starts sizzling, approximately 3 minutes.
  • Add chicken broth, smooth heavy cream, fragrant thyme, warm nutmeg, and a touch of spicy cayenne pepper. Simmer for about 5 minutes until the flavors meld beautifully.
  • Prepare the baking dish with a generous coat of olive oil, then evenly distribute the vegetables on top.
  • Drizzle the creamy broth over the vegetables, then sprinkle half of the luscious Parmigiano-Reggiano cheese on top.
  • Lightly cover the baking dish with aluminum foil, ensuring it is not tightly sealed. Place it on a baking sheet and bake in the preheated oven for 40 minutes.
  • Take the baking dish out of the oven and sprinkle the remaining Parmigiano-Reggiano on top. Continue baking without covering until the vegetables are golden brown, bubbling, and tender, for around 30 more minutes.
  • Take the dish out of the oven and allow it to cool and settle for 20 minutes.

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